Summer Squash Ribbons with Oregano, Basil, and Lemon

This ‘no cooking required’ recipe will use some of your zucchini and yellow squash. Add pasta to make an entrée. Use whatever fresh herbs you have on hand.


Yield: 8 servings

Ingredients
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin olive oil
¼ teaspoon grated lemon rind
1 tablespoon fresh lemon juice
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 garlic clove, minced
⅓ cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
¼ cup (1 ounce) shaved fresh Parmesan cheese

Preparation
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.

2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.



Submitted by Nance.